If you were dining at the home of an aspiring Los Angeles hostess in 1930, you might have been served smoked salmon appetizers (strips of salmon rolled “around a midget sweet pickle in the form of a ...

Discover this spicy take on a Mexican classic that has several origin stories, blending Mexican tradition with Southern ...

Dear Recipe Doctor, I absolutely LOVE tamales and I would really like to make them at home without lard and with all sorts of more healthful ingredients. I don't have a lot of time in the kitchen ...

You know those recipes we hold near and dear to our hearts because they are really the greatest ever of all time? Well, we're using this new series as an opportunity to wax poetic about them. Today, ...

Excerpted with permission from The Latin Table: Easy, Flavorful Recipes from Mexico, Puerto Rico, and Beyond by Isabel Cruz. Copyright 2018 by Skyhorse Publishing ...

DeAnna Alm has no fear of the picky eater. Moms know how it is. Your kids bring over a friend for dinner or an overnight, and you’re left scrambling to find something, anything, the kid will eat. If ...

Start off by melting the butter in a 4-quart Dutch oven and sauteing the onions, mushrooms, and green onions over high heat until they fully soften (which should take about 4 minutes). Then drop in ...

Jim Dixon wrote about food for WW for more than 20 years, but these days most of his time is spent at his olive oil-focused specialty food business Wellspent Market. Jim’s always loved to eat, and he ...

First prepare Mexican cornbread and allow to bake as you prepare tamale filling mixture. In a large mixing bowl, combine egg, oil, buttermilk, cream and sugar until well blended. Add in cornmeal and ...